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Tuesday, June 26, 2012

Yummy Chicken Bundles

What's this...2 food posts in 1 week!  It must be your lucky day!!  Truth is I cook a new recipe each week whether we make a new project or not so I pretty much an guarenteed to have at least 1 recipe to share with you.  Since its been about 3 weeks since my last post I have a couple recipe posts waiting in the wings to share! 

Since yesterday was a dessert post I want to share main course recipe with you today.  I have made this one a few times because its fast, easy, and makes great left overs!  Doesnt get much better than that right?!?  So are you ready to try a new recipe??  YES!!  I was hoping you would say that!


Chicken Enchilada Puffs
(A TidyMom blog recipe, modified by Rachael)


Servings: 8     Prep Time: 15min       Cook Time: 15min            Difficulty: Easy

Ingredients
·        2 packages regular crescent rolls
·         3 oz cream cheese
·         1 cup Mexican blend shredded cheese
·         2 cup cooked chicken (diced or shredded)
·         2/3 cup enchilada or taco sauce
·         4 teaspoons enchilada or taco seasoning mix
·         1/2 cup Mexican shredded cheese for sprinkling

Instructions
Preheat oven to 375° and line cookie sheet with foil and spray with no-stick spray

Place cream cheese and Mexican cheese in small bowl and microwave for about 30-40 seconds, to soften.

Add seasoning mix, sauce and chicken to cheese mixture and stir until combined.

Unroll crescent rolls (leave the 2 triangles of each section together to make a square) on prepared pan.

Scoop 1 large heaping tablespoon of chicken mixture into the center of the two short ends of the crescent roll.

Pull outer corners of the crescent roll over the chicken mixture, and then pull the long end over, completely enclosing filling.

Sprinkle tops of puffs with additional shredded Mexican cheese.
Bake for 15 minutes, or until golden brown.


I doubled this recipe because it only made 4 and thats not enough left-overs for me and its just too easy to make this doubled.  I serve this with steamed veggies and rice (if I have it on hand) because...well just the puff a balanced meal does not make :)  I hope you are your family enjoys this version of the chicken bundle as much as mine does!  Oh and by the way we have tried 3 different versions of the chicken bundle and I found that this version was our favorite...if my opinion counts for anything :)

-Rachael

Sunday, June 24, 2012

Long Time No See!

Hey gang!  Sorry for the radio silence but with the new job and lack of funds there have been no new projects for me to share.  Right now we are working on a plan to make a shelf in the laundry room and a bookcase in the study but until we have the funds to get all the materials those projects are waiting in the wings.  Its not really a bad thing though because my creative juices havent really been flowing lately and I havent been inspired by anything either :(

What I have been doing is cooking...probably too many desserts but who cares!!  To make up for the absence...(well not really since its just one dessert post, but its a good one) I want to share with you a cookie I made a while back and have been waiting to post about it.  These are tasty and light and not too terribly bad for you...as far as cookies go that is.  I think this is more a holiday time cookies, but I dont think any cookie (save eggnog cookies for obvious reasons) should only be made 1 time a year!!  I hope you try these and love them



Lemon-Coconut Snowballs
(A Myrecipies.com recipe)


Servings: 2dozen   Prep Time: 25min     Cook Time: 20min      Cool Time: 35min   Difficulty: Moderate

Ingredients
·         1 cup unsalted butter, softened (if you only have salted butter just leave out the salt!)
·         1/2 cup powdered sugar
·         1 teaspoon coconut extract
·         1 teaspoon vanilla extract
·         2 1/4 cups all-purpose flour
·         1 1/2 tablespoons grated lemon rind (I used jarred since I dont keep fresh on hand and it worked fine)
·         1/2 teaspoon salt
·         1 cup sweetened flaked coconut, lightly toasted
·         1 1/2 cups powdered sugar

Instructions
Beat butter at medium speed with an electric mixer until creamy; gradually add 1/2 cup powdered sugar and extracts, beating well. Add flour, lemon rind, and salt, beating until combined. Stir in coconut. Cover and chill dough 30 minutes.

Shape dough into generous 1" balls; place 1" apart on parchment paper-lined baking sheets. Bake at 350° for 15 to 20 minutes or until golden on bottom, but pale on top. Transfer cookies to wire racks to cool 5 minutes.

Place 1 1/2 cups powdered sugar in a bowl, and roll warm cookies in powdered sugar, coating well. Cool cookies completely on wire racks. Roll cooled cookies in powdered sugar again, coating well.


My husband took these to work and they liked them...not as much as my fantastically awesome sugar cookies but they did like them.  My problem when I made these was I cooked them about 2 minutes too long so they were a little dry.  In my opinion its better to cook a little less, you can always add more time later.  I also used my silicone baking sheets rather than the parchment paper so the bottoms didnt brown.  Nothing wrong with parchment paper I just prefer the silicone baking sheets for a more even color.  

I hope you enjoy these!!

-Rachael 

Friday, June 1, 2012

Foodie Friday #28

Oh its Friday and that means Im getting on a plane tonight and am going to Orlando!!!  Oh I cannot wait!!  So its only a weekend away and its not really a whole lot of time away but its going to be fun and its going to feel like a vacation and thats all that matters to me :)  What are you doing this weekend?  I hope its not seeing Snow White and the Huntsman because Kristen Stewart doesnt need any more money to support her terrible acting.  Sorry but we all know its true, she is terrible.

The recipe I have for you today comes my Six Sisters Stuff.  I love their blog and I love their recipes.  We tried this one out and it definitely became one of our favorites.  It was great leftover as a nacho-esk lunch. MMMMM I cant WAIT for you to try this and then come back and tell me how much you love it and of course go and follow Six Sisters Stuff because they are some very talented ladies.

Light Taco Casserole
(A SixSister’s Blog recipe modified by Rachael)

Points: 4   Servings: 10     Prep Time: 5min   Cook Time: 15-20min    Difficulty: Easy

Ingredients
  • 24 Tortilla Chips (+ additional for serving)
  • 1/2 TBSP Olive Oil
  • 1 Onion, chopped
  • 2 cloves Garlic, minced
  • 1 lb. extra lean ground turkey
  • 3 TBSP Taco Seasoning
  • 1 can Black Beans, I actually used Kidney Beans and that tasted great too
  • 1 cup Salsa
  • 2 cups Shredded Fat-Free or Reduced-Fat Cheese
  • Other toppings to taste---ie tomatoes/sour cream

Instructions
Preheat oven to 350 degrees.

In a large skillet, heat oil and add onion and garlic - saute for about 5 minutes until soft.  Add meat and taco seasoning, cooking until meat is browned.  Add beans and salsa.  Mix well and cook to thicken.

Line the bottom of a 9x13 baking dish with tortilla chips.  Gently press down the chips to break into bite-sized pieces.  Spread the meat mixture over the chips.  Top with cheese.  

Bake uncovered for 15-20 minutes or until cheese is melted and bubbling.

Add topping when serving.  Keep in mind if you are going to have leftovers that things like lettuce/sour cream/tomatoes arent really great if you re-heat them so I recommend putting them in a separate container and not putting them on until after you have re-heated your food.


Looks easy right!  I know I was in love over this recipe and cant wait to make it again.  I hope you all have a great weekend!

Project Housewife Out!